Brownie with espresso custard
( SERVES 6 )
I know everyone has a favourite brownie recipe, so I’m throwing mine into the ring. I have used this for years, and I can assure you it is up there with the best of them. You can dress this one up or down. It is a staple with our family as a treat when we go camping, and equally adored when I dress it up a little as below with this super smooth and sexy espresso custard.
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|375 g||Dark chocolate|
|300 g||White chocolate bits, (can substitute for nuts)|
|1 serving||Strawberries, cream and icing sugar to serve|
- Heat oven to 180 degC. Line a 2cm high-sided baking tray or slice tin with baking paper.
- Melt the butter and dark chocolate together in a large saucepan over low heat. Remove and cool slightly.
- In a large bowl, whisk the eggs, vanilla and sugar together until just combined. Don’t over-beat. Now stir through cooled chocolate mixture into the eggs.
- Finally, fold in flour, salt and white chocolate until all incorporated.
- Pour into a lined tin and bake for approximately 30 minutes until brownie has a light brown crust and is just set in the centre.
- You want the brownie to be slightly gooey, so over baking isn’t recommended.
- To serve, cut your brownie into portions and if your brownie is cold, place in a 120 degC oven on a baking paper-lined tray to warm through, (5 minutes or so).
- Place strawberries in a bowl and toss with a spoonful of icing sugar to coat them.
- Place your brownie portions on plates. Spoon out some custard (see recipe below) and lay alongside the brownie.
- Top it off with some strawberries and a dollop of soft whipped cream. Hit it again with icing sugar if you like the winter wonderland effect.
- Heat oven to 140 degC.
- Pour the cream and ground coffee into a large saucepan, and scald over medium heat. Remove from the heat and hold.
- Whisk sugar and egg yolks together in a large mixing bowl until combined. Now pour the hot cream on to egg mix slowly, while whisking continuously.
- Once it is all incorporated, pour back through a fine sieve lined with cheese cloth or similar to remove the coffee grounds.
- Fill a loaf tin or similar with the custard mix. Place in a bain marie filled with hot water and cover fully with tin foil to lock in the steam.
- Bake for 25 minutes before checking if custard is set. Check at 5. minute intervals there after until the custard is just set but still slightly nervous.
- Remove, cool and refrigerate until required.